Sometimes I think what the heck would we do if we did not own a Crock-Pot, or slow cooker, if you will. The Crock-Pot is a thing of beauty and has helped me so many times throughout the year, especially during the work week. I typically use the slow cooker to break down beef, or chicken, or really anything I will not have time to make when I return home from work. Recently I smoked a pork shoulder, and decided that after 5 hours on the smoker, that I would place it in the slow cooker, and continue to render that should down. Let me tell you, it was delicious! As I was cleaning out the Crock-Pot, I noticed some onions I had, and decided that I would try tossing those in the slow cooker, and see if they would caramelize over time. They did, and let me tell you, they rocked. Super simple, and one that you can set and forget.
Let’s get started.
- 4 Spanish Onions, thinly sliced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp cracked black pepper
- 4 sprigs of Thyme
Add everything to the Crock-Pot. Cover, and set on low heat. Cook for 18-24 hours, or until the onions are nice and caramelized. Stir a few hours into the cooking process to get the oil, butter, and seasoning incorporated.
The end result is nothing short of amazing. The onions yield nearly three cups of deliciousness. I’ve been using these in stuffed mushrooms, and pizzas. The great thing I love about caramelized onions is that you can essentially use them in everything from omelettes, sandwiches, and pizzas. Give these a shot next time you want to caramelize onions.